Biscoff Protein Donuts (dairy-free + gluten-free)

Biscoff Protein Donuts- made with almond flour and protein powder, these grain-free donuts make for a healthier and delicious way to enjoy the flavors of cookie butter. (dairy-free + gluten-free)

I’ve always enjoyed cookie butter (AKA Biscoff or Speculoos) but it wasn’t until our most recent trip to the UK that I developed a mild obsession. You can find so many incredible things there made with cookie butter. A few of my favorites were Biscoff pancakes at a small vegan cafe in Oxford and the Biscoff donuts from Doughnut Time in London. OMG. Easily one of the best things I’ve ever put in my mouth.

Combine my mild obsession with my desire to eat more protein and you get Biscoff Protein Donuts! Before the gluten police come after me, please note that while the donuts are gluten-free, unfortunately Biscoff is not. But you can still make these donuts entirely gluten-free with a few alternatives which I’ll list below.

Biscoff Protein Donuts Ingredients + Substitutions

• Almond Flour- Blanched almond flour keeps the donuts grain-free and gluten-free while also offering a source of protein. Unfortunately I don’t recommend substitutions as almond flour is unique in its composition.
• Protein Powder- Protein powder adds more protein but you can replace it with oat flour or whole wheat flour if you don’t like using protein powder. I like to use unflavored protein but vanilla or even caramel would work well here.
• Cinnamon- Just a touch of cinnamon pairs so well with the cookie butter icing. Highly recommend keeping it!
• Baking Powder and Salt- Baking powder helps the donuts rise while a bit of salt helps to balance out the sweet.
• Pure Maple Syrup- To keep the donuts lightly sweet, we’re using just a bit of pure maple syrup. You can also use honey or agave nectar. I recommend sticking with a liquid sweetener if you’re using protein powder as you will need the extra moisture. If you use flour then you might be able to substitute granulated sweetener in place of the syrup.
• Eggs-After testing the recipe with two eggs, I decided to use 1 egg and 1 egg white to help bind the donuts without making them taste too eggy. I haven’t had time to test a vegan option yet but please let me know if you do!
• Coconut Oil- Melted coconut oil provides moisture while also helping to bind the donuts when they’re cooled. Melted butter would make the best substitute.
• Vanilla- If you have vanilla protein then you can skip the vanilla extract.
• Biscoff Spread– *Please note that Biscoff and Speculoos are not gluten-free*. However, you can make your own gluten-free cookie butter or use Granola Butter as a substitute (I linked to it on Amazon but it is much cheaper to buy it from Target).

How to Make Biscoff Protein Donuts

1. Whisk together almond flour, protein powder, baking powder and salt in a large bowl.
2. Add egg, egg white, maple syrup, vanilla and melted/cooled coconut oil. Stir until a batter forms.
3. Fold piping bag over top of a cup and scoop the batter inside. Pipe the batter into donut pan.
4. Bake for 10 minutes. Allow to cool completely.
5. Remove from pan and dip into melted Biscoff spread. Serve and enjoy!

Please Note: You’ll need a donut pan and a piping bag (or a Ziplock bag with corner cut off) to make these. I have the Wilton (linked above) but would prefer a silicone donut pan if I didn’t already have a metal one.

More Protein-Friendly Treats to Enjoy